Sustainability

Sustainability

Better Tomorrow 2025

We know we can only meaningfully improve lives if we make good decisions. And that means thinking about the needs of tomorrow as well as today. That is why we monitor our progress through our corporate responsibility road map, called Better Tomorrow 2025. It gives us, and all those we work with, a shared focus on our long-term future.

IMPACTING INDIVIDUALS | HEALTH

Mindful OfferingsMindful offerings meet stringent nutritional criteria based on the Dietary Guidelines for Americans. Each meal part is limited in calories, has fewer than 30% of calories as fat, fewer than 10 % of calories as saturated fat, and is restricted in sodium, and cholesterol. Chefs in our test kitchen develop recipes to meet these criteria in delicious fashion! Look for the Mindful icon to indulge in the healthy and delicious items offered at each meal.

Vegan OfferingsVegan offerings contain no meat, fish, eggs, milk or other animal-derived products such as honey. Look for the menu icon to find vegan items daily.

Vegetarian Offerings/StationMenu items with the vegetarian icon contain no meat, fish or poultry, nor any meat products such as soup base. Our vegetarian offerings meet the needs of lacto-ovo vegetarians, and may include eggs and/or dairy products. Vegan items are also offered for those vegetarians who avoid all animal products.

IMPACTING INDIVIDUALS | HUNGER

Food Recovery
To help fight hunger in our local community and reduce the impact of food waste, we donate surplus perishable food to local charities to help people in need.

IMPACTING COMMUNITIES

Cage-Free EggsAll of our eggs are sourced from cage-free hens.

Local Suppliers
We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. We also purchase from local dairies and bakeries.

Sustainable Fish and Seafood
100% of fish and seafood sourced and promoted by Sodexo is sustainable. What that means is that we will not source or promote any red listed fish or seafood and all orange listed fish or seafood will respect certain specifications.

IMPACTING ENVIRONMENT

Recycling
On campus we recycling the following:

Composting
Our first priority is to reduce food waste. We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health and reducing need for water and fertilizers.

Trayless DiningWe are a trayless campus. Customers without trays typically waste less food and beverages. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!

Xprss Nap
Xprss Nap Dispensers save energy and waste. The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) less napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.

APEX
APEX combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results.

Bulk CondimentsIndividual packets of condiments are useful in some instances, but they result in extra waste. If you are dining on site or you can add the sauce to your item before you leave, please use the bulk dispensers to reduce our waste

Fryer Oil Recycling for Biofuel
French fries to fuel. Indeed, our fryer oil is recycled into biodiesel that is used to power a variety of vehicles - from delivery fleets to farm equipment.

Choose to Reuse
Choose to Reuse is a reusable container program designed to reduce waste and help achieve Sodexo's Better Tomorrow commitments by replacing single-use disposable food and beverage containers with reusable containers.

Reusable Service-ware
We offer china dishes in our dining locations. This reduces waste associated with using disposable containers. We also use china at our catered functions on site.

Compostable To Go Ware
We strive to use reusable dishware whenever possible, but if a meal on the go is needed, we use compostable to-go ware which is made from renewable resources.

ENERGY REDUCTION

On/Off Protocol
To save energy, we only turn our equipment on when it is needed and turn it off as soon as we are done using it for the day.

This site uses cookies to provide you with a personalized browsing experience. By using this site you agree to our use of cookies as explained in our Cookie Policy. Please refer to this Policy for more information on how we use cookies and how we manage them. Continue